Mutfak Çalışanlarının Teknostres Düzeyleri İle Bireysel İş Performansları Arasındaki İlişkinin İncelenmesi
Examination of the Relationship Between Kitchen Employees' Technostress Levels and Individual Job Performance

Summary/Abstract: Purpose – It can be said that the high level of pressure in the organizational environment regarding the use of work-related information and production technology and the adaptation problems that occur due to various reasons can create a significant feeling of inadequacy in the employee, and this situation causes psychological stress in the employee. This situation, called technostress in the literature, is seen as one of the concepts that significantly affects employee performance, which is effective in achieving individual and organizational goals. Based on this idea, this study aims to examine the relationship between technostress levels and individual job performances of employees in kitchens that require a constantly high work tempo in a technology-intensive environment and have a very stressful working atmosphere in this respect. Design/methodology/approach- The research population consists of all kitchen workers in our country. Due to the large number of kitchen employees, the survey technique, one of the quantitative research methods, was used in order to reach more objective and reliable results as a result of the research, and the surveys were delivered to the kitchen employees by snowball sampling method. 485 data obtained as a result of the application were included in the analysis. Findings – According to the research results; there are low and medium level relationships between technostress and individual job performance both in total and in all sub-dimensions. In addition, a significant relationship was determined between kitchen workers' gender, marital status, age, educational status and experience in the sector, and their technostress levels and individual job performances. Discussion – The results obtained revealed how important the stress created by technology is in the work performance of employees, and in this context, as a result of the study, suggestions were made to kitchen managers to reduce technostress and increase work performance.

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